Broccoli allies against breast cancer

Many of the foods of our Mediterranean diet are often the subject of research analysis to understand the beneficial effects on our body. Fruits and vegetables are often the subject of investigation because of their nutritional properties. Today we speak of the cabbage family vegetables. That is what these anti-cancer properties have become known, thanks to two studies presented by the Institute of British power at John Hopkins University in Baltimore (USA). In particular, these studies have shown the protective properties against ulcers, gastritis and even cancer of the stomach and intestines.

New studies seem to broaden the beneficial properties of these vegetables also compared to a disease that affects the women: breast cancer. Broccoli, cauliflower and Brussels sprouts in fact seem to be a good ally against this disease.

The experiment conducted in laboratory rats showed that the extract of broccoli sprouts, but the same mature plant from the contents of a substance called indole-3-carbinol shows inhibitory effects of breast cancer.

Previous studies had shown a constant consumption of these vegetables, at least 1 kilogram per week, diminished the risk of getting bowel cancer by almost 50%. If this associate protection towards breast cancer, more mature plant shoots and seem to be really a food not to leave ever on our tables.

Certainly the sprouts contain 100 times as much as the isothiocyanate, but by increasing their consumption of mature plant already in our diets could protect the body from the risk of contracting breast cancer.

To date the only indication against over consumption of this product seems to be related to the smell emanating from these vegetables during cooking.